Minced veal butter Schnitzel

Minced veal butter schnitzels

Ingredients:

  • 600 g (1,4 lb) veal (cutlets optional), without sinew
  • 3 Kaisersemmeln (type of white bread roll, without crust)
  • milk (for soaking)
  • 200 ml (1 cup) cream
  • 3 egg yolks
  • 2 tbsps breadcrumbs
  • salt
  • ground white pepper
  • nutmeg (ground)
  • grated lemon rind
  • 50 g (1/4 cup) butter
  • 3 tbsps oil
  • veal juice or soup for garnishing

Preparation:

Soak the white part of the bread rolls in the milk.Roughly cube the meat, and mince along with the soaked bread. Combine egg yolk, salt, pepper, nutmeg and a little lemon rind in a bowl. Mix in the cream and breadcrumbs and refrigerate.
Form smallish patties from the meat/bread mixture. Heat oil in a teflon-lined, oven-proof pan and briefly fry on each side. Add butter and allow to melt. Place the pan in the preheated oven and bake for about 10 minutes at 160 °C. Serve on warmed plates with warm veal juice or a little soup.

Cooking time: Depending on the size of the patties, 10-12 minutes

Suggested side dishes: Rice with peas, mashed potatoes ans cucumber salad

More recipes: www.ichkoche.at

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